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Grains & Floury

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  1. Fry the garlic and onion in oil, add the eggplant, water, seasoning, black pepper, and cook until the eggplant disintegrates.
  2. When it resembles a cream, add the parsley and green onions, taste for salt, add the flour, and stir until it comes off the bottom of the pan.
  3. Let it cool slightly, shape the dough into rolls, dip in egg, and coat with breadcrumbs from Terrinha.Fry in hot oil. 
  4. Serve.

Passo a passo

  • 500 g of breadcrumbs from Terrinha; 
  • 1 clove of minced garlic; 
  • 1 chopped onion; 
  • 3 tablespoons of oil; 
  • 1 large peeled and diced eggplant; 
  • 1/2 liter of water; 
  • 1 packet of your preferred seasoning; 
  • 1 teaspoon of black pepper; 
  • Chopped parsley and green onions to taste; 
  • Salt to taste; 
  • 1 and 1/2 cups of flour; 
  • 1 egg; 
  • 1/2 liter of oil for frying.

Ingredientes

25 Servings

30 Minutes

Eggplant Croquettes

INGREDIENTS: Enriched wheat flour with folic acid and iron, and salt.


ALLERGENS: Contains wheat derivatives. May contain soy, barley, rye, and oats.


CONTAINS GLUTEN.

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